Highlights•Enrichment of wheat bread with natural phenolic antioxidants.•Changes in
antioxidant activity during the bread making process.•Antioxidant activity and quality of …

Ancient wheat species (einkorn, emmer, spelt and Khorasan wheat) have been suggested to
have health benefits when compared with modern cultivars of bread and durum wheat …

In the present study, a set of pot culture experiments was conducted to reveal how the
metabolism process of phenolic compounds was affected by cadmium (Cd) and zinc (Zn) …

Whole grain wheat and rye are important sources of many bioactive compounds and
contribute significantly to the total intake of cereals in many countries. Alkylresorcinols …

The aim of the study was to investigate the effect on the antioxidant properties and sensory
value of bread of adding ground onion skin (OS). For a determination of bioaccessibility and …

Phenolic compounds are important products of secondary metabolism in plants. They
cannot be synthesized in the human body and are mainly taken from food. Cereals …

BACKGROUND The use of sprouts and young plantlets in human nutrition is increasing
because they often contain phytochemicals and other high value nutrients. This is also the …

Current mechanism studies in plant heavy metal tolerance do not consider the effects of
different phenolic acids on the bioavailability of heavy metals and the comparison with …

The study focuses on changes in starch content and expected glycemic index (eGI) caused
by different sprouting methods of lentil. On germination, a decrease was observed in total …

After WWII, the industrialized agriculture selected modern varieties of Triticum turgidum spp.
durum and spp. aestivum (durum wheat and common wheat) based on higher yields and …